Microbiological and physico-chemical characterisation of deep spoilage in Spanish dry-cured hams and characterisation of isolated Enterobacteriaceae with regard to salt and temperature tolerance

European Food Research and Technology

Volumn 209, Issue 5, 1999, Pages 366-371

  Paarup, Torsten ^a   Nieto, Juan Carlos ^b   Peláez, Carmen ^a   Reguera, Juan Ignacio ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Deep spoilage; Dry cured ham; Enterobacter cloacae; Proteus vulgaris; Serratia liquefaciens

Indexed keywords

EID: 23044478593     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050511     Document Type: Article

References (32)

1. Bello-Gutiérrez J (1985) Cárnica 2000 18:63-79
2. León F, Velloso C, Camargo S, Jorquera MB, Martínez I, Mata C, Moreno R, Navarro B, Penedo JC, De Torres JM (1987) Cárnica 2000 48:33-43
3. Cornejo I, Carrascosa AV, Marín ME, Martín PJ (1992) Fleischwirtschaft 72:1405-1407
4. Marín ME, Cornejo I, Carrascosa AV (1993) Eurocarne 20:23-25
5. Marín ME, Carrascosa AV, Cornejo I (1994) Fleischwirtschaft 75:1239-1241
6. Monte E, Villanueva JR, Domínguez A (1986) Int J Food Microbiol 3:355-359
7. Huerta T, Sanchís V, Hernández J, Hernández E (1987) Microbiol Aliment Nutr 5:247-252
8. Hugas M, Arnau J, Roca M (1987) El jamón curado. In: Arnau J, Hugas M, and Monfort JM (eds) Jamón curado: aspectos tecnológicos y económicos, parte 1. Institut de Recerca i Tecnologia Agroalimentaries, Barcelona, pp 17-45
9. Huerta T, Hernández J, Guamis B, Hernández E (1988) Zentralbl Mikrobiol 143:475-482
10. Hernández E, Huerta T (1993) Microbiología SEM 9:10-19
11. Bacus J (1984) In: Sharpe AN (ed) Utilisation of micro-organisms in meat processing. Research Studies Press, Letchworth
12. Barrow GI, Feltham RKA (eds) (1993) Cowan and Steel's manual for the identification of medical bacteria, 3rd ed. Cambridge University Press, Cambridge
13. Carrascosa AV, Cornejo I (1991) Fleischwirtschaft 71:1187-1188
14. Molina I, Silla H, Flores J, Monzo, JL (1989b) Fleischwirtschaft 69:1433-1434
15. Rodríguez M, Núñez F, Córdoba JJ, Bermúdez ME, Asensio MA (1998) J Appl Microbiol 85:905-912
16. Hechelmann H, Bem Z, Uchida K, Leistner L (1974) Fleischwirtschaft 54:1515-1517
17. Hechelmann H, Lücke, FK, Leistner L (1980) Mitteilungsbl BAFF 68:4059-4064
18. Marin ME, de la Rosa MC, Carrascosa AV, Cornejo I (1992) Fleischwirtschaft 72:1553-1557
19. Blanco D, Ariño A, Conchello P, Perez C, Yangüela J, Herrera A (1997) J Food Prot 6:667-672
20. Leistner L (1986) Fleischwirtschaft 66:496-510
21. Marín ME, Carrascosa AV, Cornejo I (1996) Food Microbiol 13:375-381
22. González-Méndez NF, Gros JB, Poma JP, Ramos E (1985) Rev Agroquim Tecnol Aliment 25:279-285
23. Bañon S, Gil MD, Granados MV, Garrido MD (1998) Z Lebensm Unters Forsch A 206:88-93
24. Carrascosa AV, Arnau J, Boadas C, Cornejo I (1997) Eurocarne 60:51-55
25. Campanini M, Barbuti S, Ghisi M, Baldini P (1985) Ind Conserve 60:300-303
26. Baldini P, Campanini M, Pezzani G, Palmia F (1984) Viandes Produits Carnes 5:83-88
27. Simonetti P, Bersani C, D'Aubert S, Cantoni C (1983) Ind Aliment 204:271-273
28. Campanini M, Casolari A (1983) Ind Cons 58:235-237
29. Manganelli E, Barbuti S, Campanini M (1993) Ind Conserve 68:37-40
30. Cantoni C, Bersani C, Roncaglia PL (1994) Ing aliment 2:40-44
31. Hechelmann H (1986) Fleischwirtschaft 66:515-528
32. Pérez-Alvarez JA, Fernández J, Gago-Gago MA, Ruíz-Peluffo C, Rosmini M, Pagán-Moreno MJ, López- Santoveña F, Aranda-Catalá V (1997) J Muscle Foods 8:315-327